Another easy weeknight supper recipe, one of my favorite meatless suppers, though it makes a great side dish too. It's made from green beans and eggplant that get stirred into a sauce of coconut milk that's kissed with lime zest and fresh mint.

Globalization gets a bad rap in many circles but food-wise, what a boon! Who can imagine a day without coffee (imported mostly from Brazil) or sugar cookies without a hint of cinnamon (Sri Lanka) or steak with without freshly ground black pepper (Vietnam)?

The 100 Mile Diet encourages consumption of locally produced foods, ones that travel no more than a hundred miles. For St. Louisans like me, that means no further than from Cape Girardeau, Fort Leonard Wood and Columbia on the Missouri side, and from Quincy, Springfield and Marion on the Illinois side. No coffee or spices in that radius, I’m afraid!

This recipe calls for two imports that are personal pantry favorites. The first is canned unsweetened coconut milk, especially the low-fat version. The second is a small jar of Thai green curry paste.

So let’s compromise. Sure, do pick up locally grown eggplant and green beans in abundance just now at our farmers markets. But cook them with a couple of inexpensive, easy-to-find imports. As fast as you can think of the capital of Hungary (Budapest), supper will be on the table, packed with freshness and a delightful zing.

That, my fellow cooks, is the best of both, ahem, worlds.

ALANNA's TIPS This time of year, fresh beans are lovely but frozen beans work fine too. Fresh green beans do take longer to cook, so prep them before heating the skillet and start them well on their way before adding the eggplant. Curry paste packs heat! It’s moderated by the coconut milk and mild eggplant but if your family is heat-averse, try a half teaspoon. Rather than dirtying a bowl, use the skillet lid.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

EGGPLANT & BEANS [Using fresh green beans? Read the TIPS!] In a large skillet with a cover, heat oil till shimmery on medium. Add garlic and ginger, stir for a minute. Add beans and eggplant, stirring to coat after each addition. Cook for about 10 minutes until beans are nearly tender. Cover and cook until completely done, about 5 minutes. Transfer to a bowl (see TIPS).

LATER NOTES While you can buy light coconut milk, it can be hard to find and means keeping an extra can on hand and paying for water. Instead, I usually mix a 1:1 ratio of regular coconut milk and water. It's great! "It looks like the dog's breakfast." So would say my grandmother about Eggplant & Bean Thai Curry. But it tastes so good! Still, if aesthetics are important, save some chopped green onion, fresh mint and lime slices for garnishing. This will make your eyes as happy as your tummy.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna